Skip the banana bread and preheat your oven for this quick, crowd-friendly recipe for Banana Chocolate Chunk Muffins that pair fresh fruit with rich chocolate for the ultimate breakfast duo.
“Muffins are just cupcakes without frosting.”
I will never forget when a friend enlightened me with this revelation a few years ago. Of course I know the ingredient makeup of muffins and cupcakes are nearly identical, but somehow I can justify a muffin for breakfast but can’t fathom the thought of a cupcake before 11 a.m. So where does this leave us?
Well, right here with a batch of these super-soft, ever-so-moist, insanely addicting Banana Chocolate Chunk Muffins. Call them muffins. Call them cupcakes. Eat them for breakfast. Eat them for dessert. All I know is that I had inhaled two before the chunks even had a chance to cool.
What I love about chocolate chunks (as opposed to the classic chocolate chips) is that they give a little bit of bite to an otherwise fluffy banana base. And this is in addition to the obvious benefit they have in the size department, versus tinier chips.
Reserve a few chocolate chunks for sprinkling atop the muffins prior to baking. It’ll ensure you get that shiny, gooey, freshly melted chocolate on all of your muffin tops.
So which camp do you fall in? Are you Team Chocolate Chips? Or Team Chocolate Chunks? Weigh in below and find more inspiration for all things banana with recipes for The Ultimate Moist Banana Bread, Banana Pudding with Salted Caramel Sauce and Banana Nut Pancakes!
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- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large bananas, mashed well
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1 cup chocolate chunks, divided
- Preheat the oven to 350°F. Line a muffin pan with baking cups or grease the muffin pan with cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, vanilla extract, egg, vegetable oil and sour cream.
- Add the wet ingredients to the dry ingredients and stir just until combined. Fold in ¾ cups of chocolate chips then fill each muffin cup ¾ full. Top with remaining ¼ cup chocolate chunks.
- Bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove the muffins from the oven, allow them to cool for 5 minutes in the pan then transfer them to a rack to cool completely.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I was having room fever due to a broken toe and wanted something homemade. My bananas were super ripe and I didn’t want to throw them out. I’m not really a fan of chocolate in my banana bread, but this recipe looked really easy. I had my nine-year-old grandson assisting me. We made 12 regular sized muffins and 12 mini muffins. Absolutely delicious! My family loved them. I added a pinch of cinnamon because I like how it compliments bananas and chocolate. Simply delightful!
I’m so glad you and your grandson enjoyed the recipe, Jewell! Well wishes for a speedy recovery!
We loved these muffins! They were so amazingly easy to make. Even my husband was surprised when they were done – “you’re done?” :)
I had a bunch of chocolate chips on hand so I used those instead of chocolate chunks. However, I do plan on making these again and using the chocolate chunks.
Excellent recipe. Thank you!
You are so welcome, Jessica! I’m thrilled your family enjoyed the recipe!
This recipe is amazing. My family just loves it and it’s become a staple at our house. Super easy to make (my four year old helps!) and delicious, thank you!
Amazing! I’m so thrilled your family has been enjoying the recipe!
Every review I read:
I didnt follow the directions and used completely different ingredients, turned out horrible. Would rate zero stars if I could.
Thank you for the recipe as I wouldn’t have been able to make delicious muffins without it.
I’m so glad you enjoyed the recipe, Devonte!
BEST RECIPE EVER!!
I’m so thrilled you enjoyed it!
I loved not waiting for the butter to soften! I used plain yogurt instead of sour cream and chopped an apple cuz I only had 2 bananas. Also added dried cranberries instead of the chocolate chunks. Delish!
YUM! Love all your swaps, Fiona!
Delicious!! Will definitely be saving this recipe.
I’m so thrilled you enjoyed the recipe, Alyssa!
Really bug hit in my house! I’ve made these at least four times. Also I’ve use whole wheat flour with great results!
Amazing! I’m so thrilled you’ve been enjoying the recipe, Mollie!
Just made these – they are so good! Great recipe!
I’m so thrilled you enjoyed the muffins, Nic!
Do you think it is okay to use coconut oil and coconut sugar?
Hi Carol! I’ve never tried that so I can’t say for certain what the results will be, but my initial thought is that it should work. Would love to hear your results if you give it a shot!
This recipe is sooooo good? Thanks
I’m so glad you enjoyed the recipe, Saskia!
Kelly, have you ever tried making the batter at night and wait to bake until the next morning? Would the consistency be different because the batter was refrigerated? I’ve made these many times and want to save time, I would just hate to disappoint my guests.
Hi Kay! I wouldn’t recommend that, as the leavening agents start working immediately so you want to use the batter ASAP.
Very good! Will definitely make it again!
Thrilled you enjoyed the recipe, Heather!
I love your recipes. They are always a hit and always work.
These muffins were awesome.
Woohoo! Love to read that :)
SO GOOD,says Grandson
Happy to hear that, Diane! :)
please confirm the measurement of the sour cream in the Banana Choc Chunk Recipe. tks
Hi Wendy! Apologies for the typo. It’s 1/4 cup.